Prepare the crust: Preheat your oven to 325°F (163°C). In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. Spoon about 1 tablespoon of the mixture into the bottom of each muffin tin cup (lined with paper liners). Press down gently to form a firm crust. Bake for 5 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until combined. Add the eggs, one at a time, beating well after each addition. Finally, fold in the sour cream and mix until the filling is smooth and well combined.
- Assemble the cheesecakes: Spoon the cheesecake filling over the pre-baked crusts, filling each muffin cup about 3/4 of the way full. Bake the mini cheesecakes for 18-20 minutes, or until the centers are set and a toothpick inserted into the center comes out clean. Allow the cheesecakes to cool completely in the tin, then refrigerate for at least 2 hours, or until chilled.
- Make the strawberry topping: While the cheesecakes are chilling, prepare the strawberry topping. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries are soft and the mixture has thickened slightly. Remove from heat and let it cool completely.
- Top the cheesecakes: Once the cheesecakes are fully chilled, spoon the cooled strawberry topping over the center of each cheesecake. Serve and enjoy!